Grass-Fed Flat Iron Steak with Grilled Ratatouille

Grain-fed flat iron steaks are a relatively tender cut. But with grass-fed steak's lower fat content, we find pounding the meat before cooking ensures tenderness. It also helps the steaks cook quickly--they only need about 3 minutes on a searing hot grill to hit medium-rare.

Ingredients

2 (8-oz.) grass-fed flat iron steaks

1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 cups grape tomatoes, halved

2 tablespoons balsamic vinegar

1 (10-oz.) yellow squash, cut into 1/2-in.-thick rounds

1 (10-oz.) zucchini, cut into 1/2-in.-thick rounds

4 green onions, trimmed

1 (10-oz.) eggplant, cut crosswise into 1/2-in.-thick rounds

Cooking spray

2 tablespoons thinly sliced fresh mint

2 tablespoons extra-virgin olive oil

1/2 cup loosely packed fresh basil leaves

Nutritional Information

Calories 271

Fat 11.3g

Satfat 2.6g

Monofat 6.6g

Polyfat 0.9g

Protein 29g

Carbohydrate 14g

Fiber 5g

Cholesterol 62mg

Iron 4mg

Sodium 569mg

Calcium 83mg

Sugars 8g

Est. added sugars 0g

Calories 271

Fat 11.3g

Satfat 2.6g

Monofat 6.6g

Polyfat 0.9g

Protein 29g

Carbohydrate 14g

Fiber 5g

Cholesterol 62mg

Iron 4mg

Sodium 569mg

Calcium 83mg

Sugars 8g

Est. added sugars 0g

How to Make It

Step 1

Place steaks in a single layer on a sheet of plastic wrap on a cutting board. Top with another sheet of plastic wrap. Using a meat mallet or small heavy skillet, pound steaks to 1/4-inch thickness. Discard plastic wrap. Sprinkle steaks evenly with 1/2 teaspoon each salt and pepper.

Step 2

Preheat grill to high (450°F to 550°F). Combine tomatoes, vinegar, and remaining 1/2 teaspoon each salt and pepper in a large bowl.

Step 3

Coat squash, zucchini, green onions, and eggplant with cooking spray. Place vegetables in a single layer on a grill grate coated with cooking spray. Grill squash and zucchini, uncovered, 2 minutes or until tender and grill marks appear. Grill green onions 2 minutes or until charred and slightly tender, turning occasionally. Grill eggplant 3 minutes on each side or until tender and grill marks appear. Coarsely chop green onions. Place eggplant, squash, zucchini, and chopped green onions in bowl with tomato mixture; toss to combine.

Step 4

Place steaks in a single layer on grill grate coated with cooking spray; grill, uncovered, 2 minutes. Turn steaks; grill 1 minute or until desired degree of doneness. Place steaks on a cutting board; let stand 5 minutes. Thinly slice steaks against the grain.